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Cream cheese and olive burek served
Crunchy filo pastry filled with smooth cream cheese and black olives.

Cream cheese & olive burek

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Burek is the shared treasure of the Balkans and Middle East, the queen of thinly rolled filo pastries. This Greek-inspired version pairs salty, characteristic black olives with soft, more neutral cream cheese. The secret lies in oil brushed between layers: this ensures thin pastry sheets separate during baking, resulting in an audibly crisp crunch.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Baking tray
  • Brush (for oiling)
  • Sharp knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat oven to 180°C. Slice olives into rings, crush garlic.

Tip: Smaller pieces distribute more evenly in cream.
2 ✓

Mix cream cheese with eggs, garlic, salt and olives.

Tip: Egg solidifies during baking, so filling doesn't run out (heat coagulation).
3 ✓

Spread out a filo sheet, brush thinly with oil. Place another sheet on top (if you want thicker), brush that too. Pile filling in a strip.

Tip: Oil layer separates pastry sheets, creating flaky structure.
4 ✓

Roll up into a log, then twist into snail shape. Place in tray, brush top with oil too.

Tip: Surface fat helps browning and colour formation.
5 ✓

Bake for 35-40 minutes until golden brown.

Tip: Let cool a little, as hot cream cheese can burn.

Recipe FAQ

Why did the pastry get soft?
You probably didn't brush enough oil between layers, or there was too much moisture in the filling.
Can I use green olives?
Naturally, but the taste is more sour, less oily in character than black.

Ingredients

  • 6 pcs Filo pastry sheets
  • 200 g Cream cheese (plain)
  • 80 g Black olives (pitted)
  • 2 pcs Eggs
  • 0.5 tsp Salt
  • 50 ml Olive oil
  • 1 clove Garlic